Description
Experience the comforting warmth of Slow Cooker Beef Stew with Root Vegetables, a dish that transforms everyday ingredients into a hearty meal. This recipe features tender chunks of beef slow-cooked alongside a medley of flavorful root vegetables, resulting in a rich and satisfying broth. Perfect for busy weeknights or cozy family gatherings, this stew is not only nourishing but also brings loved ones together around the dinner table. With minimal prep time and maximum flavor, every bite will remind you of cherished moments shared over home-cooked meals.
Ingredients
Scale
- 2–3 lbs beef chuck roast
- 4 carrots, chopped
- 3 medium Yukon Gold potatoes, diced
- 1 large yellow onion, chopped
- 3–4 garlic cloves, minced
- 4 cups low-sodium beef broth
- Fresh thyme sprigs (or dried thyme)
- Salt and pepper to taste
Instructions
- Trim excess fat from the beef chuck roast and cut it into 1-inch cubes.
- Optional: Sear the beef cubes in a skillet over medium-high heat until browned.
- Place beef cubes in the slow cooker with chopped carrots, potatoes, onions, minced garlic, and thyme.
- Pour low-sodium beef broth over the ingredients until just submerged.
- Season with salt and pepper to taste.
- Cover and cook on low for 8 hours or high for 4 hours until beef is tender.
- Stir gently before serving and enjoy with crusty bread or rice.
Notes
- For added depth of flavor, consider adding peas or parsnips along with root vegetables.
- Allow the stew to rest for about 30 minutes after cooking for enhanced flavors.
- Experiment with spices like paprika or bay leaves to customize the taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg